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Pickled Beef Tostadas with Tomatillo Salsa

Pickled meat a great topper for tacos and tostadas, but you can also serve it (or pickled veg or seafood) on its own. You can also try this technique with leftovers, such as grilled steak or roast beef (no need to grill before marinating). From: bonappetit.com SERVES 4

Salsa
4 large tomatillos, husked, coarsely chopped
1 serrano chile, seeds removed if desired, chopped
1 avocado, finely chopped
Kosher salt
Tostadas and assembly
11-lb. piece beef brisket, trimmed, sliced against the grain ½” thick
Kosher salt and freshly ground black pepper
½ habanero chile, seeds removed if desired, finely chopped
½ serrano chile, seeds removed if desired, finely chopped
½ teaspoon finely grated lemon zest
¼ cup fresh lemon juice
½ teaspoon finely grated lime zest
¼ cup fresh lime juice
1 tablespoon fish sauce (such as nam pla or nuoc nam)
¼ head green cabbage, thinly sliced (about 3 cups)
½ red onion, thinly sliced
4 tostada shells
1 avocado, cut into 1” pieces
3 tablespoons finely chopped fresh cilantro

Salsa

Pulse tomatillos and chile in a food processor to a coarse purée. Transfer to medium bowl and fold in avocado; season with salt.

Tostadas and assembly

Season brisket with salt and pepper; loosely cover and chill at least 2 hours.

Combine habanero chile, serrano chile, lemon zest, lemon juice, lime zest, lime juice, and fish sauce in a medium bowl; set chile mixture aside.

Prepare a grill for high heat. Grill brisket until lightly charred on both sides, but still rare, about 1 minute per side. (Alternatively, cook on a grill pan over high heat.) Let rest 15 minutes.

Cut brisket into ¼” pieces, add to reserved chile mixture, and toss to combine; let sit 20 minutes. Add cabbage and onion and toss to combine.

Top tostadas with beef mixture, avocado, salsa, and cilantro.

DO AHEAD: Brisket can be seasoned 12 hours ahead. Keep chilled.